Lets compare vitamin content per 14 ounces of Baked White Potatoes vs Shelf Stable Unsweetened Almond Milk:
Baked Whole White Potatoes have more Vitamin B1, 4.3 times more Vitamin B2, 21.8 times more Vitamin B3, 38.3 times more Vitamin B5, more Vitamin B6, 38 times more Vitamin B9, more Vitamin C and more Vitamin K than Shelf Stable Unsweetened Almond Milk.
While Shelf Stable Unsweetened Almond Milk contains more Vitamin D and 158.3 times more Vitamin E than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Shelf Stable Unsweetened Almond Milk have insufficient amounts of Vitamin A and Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Baked White Potatoes vs Shelf Stable Unsweetened Almond Milk:
Baked Whole White Potatoes have 6.4 times more Copper, 2.3 times more Iron, 4.5 times more Magnesium, 4.7 times more Manganese, 8.3 times more Phosphorus, 8.1 times more Potassium and 5.8 times more Zinc than Shelf Stable Unsweetened Almond Milk.
While Shelf Stable Unsweetened Almond Milk contains 18.4 times more Calcium, 10.3 times more Sodium and 1.3 times more Water than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Shelf Stable Unsweetened Almond Milk have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole White Potatoes have 6.1 times more Energy, 16.1 times more Carbohydrate, 1.9 times more Sugars, 10.5 times more Fiber and 5.3 times more Protein than Shelf Stable Unsweetened Almond Milk.
While Shelf Stable Unsweetened Almond Milk contains 5.1 times more Omega 6 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Shelf Stable Unsweetened Almond Milk have insufficient amounts of Fat, Omega 3, Cholesterol, Fructose, Glucose and Sucrose in 14 oz.